Honey Garlic Chicken Breast is a simple chicken dinner that brings together juicy pan-seared chicken and a sweet, savory, buttery garlic sauce. The best part is that you only need a few everyday ingredients to make it. The whole recipe takes about 12 minutes, making it a great choice for busy evenings when you want something homemade without spending a lot of time in the kitchen.
Ingredients
- 500g / 1 lb chicken breast, boneless and skinless (2 pieces)
- Salt and pepper, as needed
- 1/4 cup flour
- 3 1/2 tbsp (50g) unsalted butter, or 2 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1 1/2 tbsp apple cider vinegar, or white or other clear vinegar
- 1 tbsp soy sauce, light or all purpose
- 1/3 cup honey, or maple syrup
Instructions
- Cut the chicken: Cut each chicken breast horizontally in half. You should have 4 thinner chicken pieces. Season both sides with salt and pepper.
- Coat with flour: Put the flour into a shallow dish. Place each chicken piece in the flour and coat both sides lightly. Shake off any extra flour.
- Heat the butter: Heat a large skillet over high heat. Melt most of the butter, keeping about 1 teaspoon aside for later.
- Cook the chicken: Put the chicken into the hot skillet. Cook for 2–3 minutes, until the first side is golden. Turn the chicken and cook the other side for about 1 minute.
- Add the garlic: Reduce the heat slightly to medium-high. Make a little space in the skillet. Add the garlic and the remaining butter. Stir the garlic briefly after the butter melts.
- Make the sauce: Add the vinegar, soy sauce, and honey. Stir or gently shake the pan so everything mixes together. Bring the sauce to a simmer and cook for about 1 minute, or until it becomes slightly thick.
- Coat the chicken: Turn the chicken pieces in the sauce so they are covered on both sides. If the sauce becomes too thick, add a small amount of water and stir.
- Serve: Remove the skillet from the heat as soon as the chicken is cooked. Place the chicken on plates and spoon the remaining honey garlic sauce over the top.
Notes
For a gluten-free version: Replace the flour with cornflour/cornstarch. The chicken may not brown as evenly, but the difference will be less noticeable once the sauce is added. Soy sauce: Use light or all-purpose soy sauce. Dark soy sauce is not recommended because its stronger flavor can overpower the dish. Other proteins: The sauce can also be used with beef, pork, lamb, prawns/shrimp, tofu, or fish. For meat, use pieces suitable for pan-searing, such as chops, steaks, or cutlets. Use the flour coating and adjust the cooking time according to the protein. Tofu: Use firm tofu. Cut it into pieces about 0.75cm / 1/4 inch thick. Pat it dry, coat lightly with oil, season with salt and pepper, and lightly coat with flour. Cook in oil over medium-high heat for about 1 minute per side until crisp. Remove and drain on paper towels. Make the sauce separately using 2 tbsp (30g) butter instead of 3 1/2 tbsp, then serve it with the crispy tofu. Prawns/shrimp: Use large prawns. If frozen, thaw, drain, and pat them dry. Lightly coat with flour. Cook for about 1 minute on the first side and 30 seconds on the second side before continuing with the sauce. Fish: Fish can be cooked using the chicken method. The honey garlic sauce works particularly well with economical fish because it has a strong flavor. The sauce should be thick enough to coat the chicken but not so thick that it becomes difficult to spoon. Add a small amount of water if needed. Serve the chicken with rice, vegetables, cauliflower rice, cucumber salad, fried rice, macaroni salad, or another favorite side. The sauce is flavorful, so a small amount is enough to add plenty of taste to rice and vegetables. Nutrition information per serving is approximately 323 calories, assuming all of the sauce is consumed.
